Jumbo Triple Chocolate Chip Muffins

Preheat the oven to 200 C (390 F). Spray a large muffin tin (cup size 9cm x 4cm, 6 cups in total) with some neutral oil.

Prepare the dry ingredients. In a large mixing bowl, sieve the flour and sugar together.

Prepare the wet ingredients. Combine the buttermilk, oil and eggs together in a large bowl. Stir together well with a whisk or a fork.

Make a well in the centre of the dry ingredients. Place the wet ingredients in the middle of the well and then fold together gently. Do not over-mix. Add the chocolate chips and fold gently.

Spoon the muffin batter into the prepared muffin tin equally into 6 cups.

Bake the muffins for 25 minutes or until a skewer comes out clean. Muffins also should spring back after pressed in the centre.

Store in an airtight container at room temperature for 2-3 days. Up to a week in the fridge.